Name: Green Lime Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups granulated sugar; 1 cup unsalted butter, softened; 4 large eggs; 2½ cups cake flour or all-purpose flour, sifted; 2½ teaspoons baking powder; ½ teaspoon salt; 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar); 2 tablespoons fresh lime juice; 1 tablespoon lime zest; ½ teaspoon green food coloring (optional); 4 oz cream cheese, softened; ¼ cup unsalted butter, softened; 2 cups powdered sugar; 1 tablespoon fresh lime juice; 1 teaspoon lime zest

Why You’ll Love This Recipe

I love how this cake delivers a burst of citrus in every bite. The soft texture and bright flavor make it a go-to for spring or summer gatherings. Plus, it’s easy to bake and decorate.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
2 ½ cups cake flour or all-purpose flour, sifted
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup buttermilk (or milk with 1 tablespoon vinegar)
2 tablespoons fresh lime juice
1 tablespoon lime zest
½ teaspoon green food coloring (optional)

For frosting:
4 oz cream cheese, softened
¼ cup unsalted butter, softened
2 cups powdered sugar
1 tablespoon fresh lime juice
1 teaspoon lime zest

directions

I preheat the oven to 325°F (163°C) and grease and line a 9×13-inch pan.

In a large bowl, I cream together the butter and sugar until light and fluffy.

I beat in the eggs one at a time, mixing well after each. Then I stir in the lime juice, zest, and food coloring if I’m using it.

In another bowl, I whisk together the flour, baking powder, and salt.

I add the dry ingredients to the wet mixture alternately with the buttermilk, beginning and ending with the flour, and mix just until combined.

I pour the batter into the prepared pan, smoothing the top, and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. I let the cake cool completely.

While the cake cools, I prepare the frosting by beating the cream cheese and butter until smooth. Then I gradually add the powdered sugar, followed by the lime juice and zest, beating until creamy.

Once the cake is cool, I spread the frosting evenly over the top, slice it into squares, and serve.

Servings and timing

This recipe makes 12 servings.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Calories: approximately 320 kcal per serving

Variations

I sometimes add shredded coconut or white chocolate chips into the batter for a tropical twist. For a lighter option, I use Greek yogurt in place of part of the butter. Lime glaze instead of cream cheese frosting also creates a tangier finish.

storage/reheating

I store the cake covered in the refrigerator for up to 5 days. I let it sit at room temperature for about 15 minutes before serving to soften the frosting.

FAQs

Can I use bottled lime juice instead of fresh?

I can, but I find fresh lime juice gives the cake a brighter, more authentic flavor.

Can I make this cake in advance?

Yes, I often bake it a day ahead. I store it unfrosted and add the frosting before serving for the best texture.

Can I freeze the cake?

Yes, I freeze it without the frosting for up to 2 months. I thaw it overnight in the fridge before frosting.

What can I substitute for buttermilk?

I mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk and let it sit for 5 minutes before using.

How do I get a deeper green color?

I use gel food coloring for a more intense hue without adding too much liquid.

Conclusion

This Green Lime Sheet Cake is a citrusy dream—moist, fluffy, and full of fresh lime flavor. I love serving it chilled on warm days or dressing it up for celebrations. It’s simple, pretty, and always a hit.